EXECUTIVE CHEF

PROFILE

A food and beverage professional with over fourteen years of experience through various capacities in hotels, cafes, cultural institutions, and luxury properties with a passion for developing teams, creative solutions, implementing systems, and exceeding financial goals. Proven record of progressive leadership by excelling in competitive status, developing staff, and profitability to every operation. Advanced knowledge of fast-casual, QSR, elevated banquets & catering, and fine dining cooking. Collaborative, dedicated, and consistently exceeds goals through prioritizing and controlling of multiple responsibilities while driving measurable results.

BACKGROUND

My journey in the hospitality field started as a dishwasher in high school in the Midwest; later becoming a server while earning my business degree in Texas. Upon completing my bachelor's degree, I unearthed my passion for food and enrolled in the Culinary Institute of America.

Throughout my career, I am fortunate to have worked alongside top-notched culinarians that have generously taught and guided me through my journey. Each opportunity has increased my skill set and knowledge base, and I'm thankful to have a diverse portfolio, from a North Carolina country club to luxury hotels, cultural institutions and most recently head chef for Four Seasons Baltimore. My experiences paired with my heritage and travels have refined my craft and appreciation for seafood, Mediterranean and regional American cuisine.

When I'm not in the kitchen, you can find me enjoying the outdoors, wandering through art galleries and searching for those quaint hole-in-the-wall dives making delicious food.

 
At one point, it was the world's biggest industry. In the 1500's and 1600's, nations went to war for spices-- so determined, explorers built ships in search of new routes to trade and avoid the stronghold of Portugal and others. Today, it's hard to
kataifi wrapped loup de mer • confit sweet potato • classic pommes duchess • petit patty pan • meyer lemon salmorglio The flakiness from the phyllo perfectly contrasts the seabass. The lemon helps balance the duck fat and sweet
ras el hanout steak • gordal olive and caper aioli • flannel hash This dish represents more than just food. The pandemic has put many things into perspective-- health, relationships, and time. I've never had so much time to cook at home a
Great memories working alongside some of the industry's best @chefbrunochicago
chef X designer's book collection well a quarter of it #JCOVHome
Happy birthday my partner in crime 🥂 @livcecile
chia seed pudding • dark chocolate • malt • cocoa nibs• hemp seeds • @dangfoods coconut chips • raspberries • tart cherries • pistachios
... A Sunday kind of love @livcecile
pistachio and herb crusted lamb + pecorino polenta + vin cotto jus Came across this gem cleaning out my phone... throwback to my first tasting ever with @chef.collis shout out to the "beautiful" OG Boston crew
fungi • parsnip • pampelmousse • course 3 of 7 Time flies when you're having with a wonderful team. Hard to imagine a year has passed.
When people give excuses why they're late, this is who I reference when I say "I know people who haven't been late in over a DECADE." #noexcusesjustresults #slb Definition of #modelemployee. So happy I ran into my #chinesebrother Guan San
amuse bouche * smoked trout mousse * poached quail egg * caviar * shiso . . . . #eater #cooklife #lowkeyluxury #truecooks #champagnewishesandcaviardreams #amusebouche #foodjunkie #foodphotography #instafood #food52 #cooksillustrated #tinyfood

PROFICIENCIES

Birchstreet Systems, Oracle Opera, Medallia, ADP Human Resources Management, Kronos, Hot SOS

Caterease, Cater Xpert, WebEvent, Micros Systems

PC and Mac operating systems including Excel, PowerPoint, Word & Keynote.

Fluent in Spanish

EXPERTISE

Team Building and Integrative Leadership

Strategic Foresight and Meticulous Execution

Menu Engineering, Recipe Development, Training, and Implementation

Change Management

EDUCATION

Culinary Institute of America, Associates of Occupational Studies in Culinary Class of 2011 | Hyde Park, New York

University of Texas-Pan American, Bachelors of Business Marketing, Minor in Psychology Class of 2009 | Edinburg, Texas

CERTIFICATIONS

ServSafe Alcohol, Allergens, and Food Handling Certified

HACCP for Food Processors, International HAACP Alliance

Level I Sommelier, Court of Masters Sommelier

Sherry Wine Specialist, House of Lustau

Certified Scotch Professional, The Council of Whiskey Masters

Lean Six Sigma Yellow Belt, Council for Six Sigma Certification

Project Management Certification, Alison

CPR certified